I was a little leery because rosemary is not my favourite herb, but this was very tasty indeed. I would make this again. I cooked the dish in a non-stick skillet, so I think I could have cut down on the oil and butter some. Yes, I used butter, not being a margarine fan. Also, I am on a low-salt diet, so I didn't add the entire salt amount. My aunt thought this was quite tasty as well. We'll be making this again. I think I should invest in a mortar and pestle so I can grind the rosemary into a more fine powder. Thanks for the great recipe, TXOLDHAM.
Gotta say, it was really tasty. My husband LOVED it (even though he's not a fan of "little sticks" in his food...ha! I found it a bit too salty, so I'll cut back on the salt next time. Definitely going into rotation though.
Not for those who like mild recipes!! Full of flavor and BOLD. Will be making again soon, and if you're a garlic lover like me, I recommend doubling the garlic!
I cut the recipe in half but kept the sauce the same amount. I did use fresh rosemary and added mushrooms and some very sliced thin shallots to the garlic as the chops were cooking...wonderful chops and wonderful sauce...definately a keeper. Made for Zaar Alphabet Soup Tag game.
I was going to post this recipe as a private recipe since the page from my book "Recipes: The Cooking of Italy, Foods of the World - Time Life" dated 1968 is getting very hard to read from overuse and I found the same same recipe here. I really like this pork chop recipe and have been making this recipe for almost 40 years. I find it best to use Niman's pork chop as well as using freshly chopped rosemary instead of dry if you have an access to fresh rosemary. This is a comfort food and goes really well with many sides. The original recipe used butter instead of margarine and that's how I make mine.
Very good. Love the seasoning for this! I subbed apple juice for the white wine b/c I also paired KateL Fragrant Basmati Rice With Apple Juice and Ginger with this. Made for I Recommend game. Thanks TXOLDHAM for posting.
this was a very tasty yet simple dish to make. i subbed imitation butter flavor for the butter and lots of garlic powder in lieu of real garlic. i also added mushrooms to the sauce. the white wine sauce with mushrooms was excellent over rice (and probably my favorite part!) i probably eat pork twice a year - this is the recipe i will be using. though i might use sherry next time as another reviewer suggested.
one of my favorite new recipes!
"When will you make this again?" DH asks longingly. This recipe may have convinced him that I could really cook. I have been making this for years, and make extra sauce to pour over rice and vegetables. I use dry sherry; it does not require refrigeration, but does the job admirably. It's very easy, but it's a winner.